Forbidden Rice Salad With Thai Coconut Lime Dressing

Ingredients

• For the Thai coconut-lime dressing
• 1/4 cup just-squeezed lime juice
• 2 1/2 tablespoons fish sauce, preferably Red Boat
• 1/3 cup full-fat coconut milk
• 1 tablespoon palm sugar, or light brown sugar
• 1 1/2 tablespoons grated lime zest (about 1 lime)
• 2 tablespoons fresh lemongrass, finely chopped
• 1/2 serrano pepper, seeded and minced
• 1 garlic clove, minced
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped fresh mint
• For the salad bowl and toppings
• 1 1/2 cups cooked forbidden black rice
• 10 ounces poached chicken breast, shredded
• 2 small Persian cucumbers, diced
• 4 large radishes, thinly sliced
• 1/2 cup red cabbage, shredded
• 1 medium carrot, peeled and shredded
• 1 cup snap peas, cut thinly on the bias
• 1/4 cup roughly chopped fresh cilantro
• 1/4 cup roughly chopped fresh mint

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